Description

This Butternut Squash Sausage Pasta is a hearty and flavorful autumn-inspired dish that combines tender butternut squash, savory ground turkey or chicken sausage, and fresh kale in a creamy sauce with egg noodles. It’s perfect for a cozy weeknight dinner that balances wholesome vegetables with comfort-food richness, finished with fragrant sage and Parmesan cheese.

Ingredients

Scale

Sausage

3 tablespoons extra virgin olive oil, divided
1 pound ground turkey or chicken sausage (any flavor)

Vegetables & Seasonings

1 small butternut squash (about 1 ¼ pounds), peeled, seeded, and cut into ½-inch cubes (about 3 ½ cups)
1 red onion, thinly sliced
1 teaspoon kosher salt, divided
¼ teaspoon ground black pepper
3 cloves garlic, minced (about 1 tablespoon)
¼ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
1 medium bunch kale (about 8 ounces), stemmed and chopped (about 4 cups)

Liquids & Dairy

1 (14.5-ounce) can low-sodium chicken broth
½ cup half-and-half

Pasta & Garnish

12 ounces frozen egg noodles
½ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh sage

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Instructions

Brown Sausage: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey or chicken sausage and cook it until browned and fully cooked through, ensuring it’s evenly crumbled. Once cooked, remove the sausage from the skillet and set it aside.
Sauté Vegetables: Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet. Add the cubed butternut squash, thinly sliced red onion, ½ teaspoon kosher salt, and ground black pepper. Cook the vegetables, stirring occasionally, until the squash is tender and nicely golden in spots. Add the minced garlic, ground nutmeg, and cayenne pepper, cooking for another minute until fragrant.
Wilt Kale and Simmer: Add the chopped kale to the skillet with the vegetables. Pour in the low-sodium chicken broth and immediately cover the skillet. Allow to simmer gently for 4 minutes so the kale wilts and the flavors meld together.
Cook Noodles: Stir in the frozen egg noodles and half-and-half to the skillet. Cover and continue to simmer gently, stirring once halfway through the cooking time, until the noodles are cooked through and the kale is tender. This should take about 7-8 minutes.
Combine and Serve: Remove the skillet from heat and stir the cooked sausage back into the pasta and vegetables. Sprinkle freshly grated Parmesan cheese and chopped fresh sage over the top. Taste and adjust seasoning with additional salt if needed. Serve the pasta hot for a comforting and delicious meal.

Notes

You can substitute ground pork or beef sausage if preferred.
If fresh sage is unavailable, dried sage can be used, but reduce the amount to 1 teaspoon due to its potency.
Frozen egg noodles can be swapped for fresh or dried pasta, adjusting cooking times accordingly.
To make this recipe lower fat, substitute half-and-half with whole milk or a plant-based milk alternative.
For added spice, increase cayenne pepper slightly or add red pepper flakes.